Food restriction and refeeding in lambs influence muscle antioxidant status

Animal

Volumn 2, Issue 5, 2008, Pages 738-745

  Savary Auzeloux, I ^a   Durand, D ^a   Gruffat, D ^a   Bauchart, D ^a   Ortigues Marty, I ^a  

^a UMR1213 HERBIVORES   (France)

Author keywords

Antioxidant status; Compensatory growth; Muscle; Sheep

Indexed keywords

ANIMALIA; BOVIDAE; OVIS ARIES;

EID: 42149120116     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731108001742     Document Type: Article

References (61)

1. Agergaard N and Thode Jensen P 1982. Procedure for blood glutathione peroxidase determination in cattle and swine. Acta Veterinarian Scandinavian 23, 515-527.
2. Alia M, Horcajo C, Bravo L and Goya L 2003. Effect of grape antioxidant dietary fiber on the total antioxidant capacity and the activity of liver antioxidant enzymes in rats. Nutrition Research Reviews 23, 1251-1567.
3. Aristoy MC and Toldra F 1998. Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Science 50, 327-332.
4. Aurousseau B 2002. Les radicaux libres dans l'organisme des animaux d'élevage: conséquences sur la reproduction, la physiologie et la qualité de leurs produits. INRA Productions Animales 15, 67-82.
5. Briand M, Talmant A, Briand Y, Monin G and Durand R 1981a. Metabolic types of muscle in sheep: I. Myosin ATPase, glycolytic, and mitochondrial enzyme activities. European Journal of Applied Physiology 46, 347-358.
6. Briand M, Talmant A, Birnad Y, Monin G and Durand R 1981b. Metabolic types of muscle in sheep: II. Lactate dehydrogenase activity and LDH isoenzyme distribution. European Journal of Applied Physiology 46, 359-365.
7. Bruce HL, Ball RO and Mowat DN 1991. Effects of compensatory growth on protein metabolism and meat tenderness of beef steers. Canadian Journal of Animal Science 71, 659-668.
8. Chan KM and Decker EA 1994. Endogenous skeletal muscle antioxidants. Critical Reviews in Food Science and Nutrition 4, 403-426.
9. Cho ES, Sahyoun N and Stegink LD 1981. Tissue glutathione as a cyst(e)ine reservoir during fasting and refeeding of rats. Journal of Nutrition 111, 914-922.
10. Cornet M and Bousset J 1999. Free amino acids and dipeptides in porcine muscles: differences between "red" and "white" muscles. Meat Science 51, 215-219.
11. Dandona P, Mohanty P, Ghanim H, Aljada A, Browne R, Hamouda W, Prabhala A, Afzal A and Garg R 2001. The suppressive effect of dietary restriction and weight loss in the obese on the generation of reactive oxygen species by leukocytes, lipid peroxidation, and protein carbonylation. Journal of Clinical Endocrinology and Metabolism 86, 355-362.
12. Dröge W 2002. Free radicals in the physiological control of cell function. Physiological Reviews 82, 47-95.
13. Durand D, Scislowski V, Gruffat D, Chilliard Y and Bauchart D 2005. High-fat rations and lipid peroxidation in ruminants: consequences on the health of animals and quality of their products. In Indicators of milk and beef quality, vol 112 (ed. JF Mhocquette and S Gigli), pp. 137-150. EAAP Publications, Wageningen Academic Publishers, Wageningen.
14. Fang YZ, Yang S and Wu G 2002. Free radicals, antioxidants, and nutrition. Nutrition 18, 872-879.
15. Fano G, Mecocci P, Vecchiet J, Belia S, Fulle S, Polidori MC, Felzani G, Senin U, Vecchiet L and Beal MF 2001. Age and sex influence on oxidative damage and functional status in human skeletal muscle. Journal of Muscle Research and Cell Motility 22, 345-351.
16. Girard A, Madani S, El Boustani ES, Belleville J and Prost J 2005. Changes in lipid metabolism and antioxidant defense status in spontaneously hypertensive rats and Wistar rats fed a diet enriched with fructose and saturated fatty acids. Nutrition 21, 240-248.
17. Gladine C, Morand C, Rock E, Gruffat D, Bauchart D and Durand D 2007. The antioxidative effect of plant extracts rich in polyphenols differs between liver and muscle tissues in rats fed n-3 PUFA rich diets. Animal Feed Science and Technology 139, 257-272.
18. Griffiths HR 2002. The influence of diet on protein oxidation. Nutrition Research Reviews 15, 3-17.
19. Himmelfarb J, McMonagle E and McMenamin E 2000. Plasma protein thiols oxidation and carbonyl formation in chronic renal failure. Kidney International 58, 2571-2578.
20. Hipkiss AR, Preston JE, Himsworth DT, Worthington VC, Keown M, Michaelis J, Lawrence J, Mateen A, Allende L, Eagles PA and Abbott NJ 1998. Pluripotent protective effects of carnosine, a naturally occurring dipeptide. Annals of the New York Academy of Sciences 854, 37-53.
21. Hipkiss AR, Brownson C and Carrier MJ 2001. Carnosine, the anti-ageing, antioxidant dipeptide, may react with protein carbonyl group. Mechanisms of Ageing and Development 122, 1431-1445.
22. Hoch T, Begon C, Cassar-Malek I, Picard B and Savary-Auzeloux I 2003. Mécanismes et conséquences de la croissance compensatrice chez les ruminants. INRA Productions Animales 16, 49-59.
23. Hornick JL, Van Eenaeme C, Gérard O, Dufrasne I and Istasse L 2000. Mechanisms of reduced and compensatory growth. Domestic Animal Endocrinology 19, 121-132.
24. Leeuwenburgh C and Heinecke JW 2001. Oxidative stress and antioxidants in exercise. Current Medicinal Chemistry 8, 829-838.
25. Levine RL, Williams JA, Stadtman ER and Shacter E 1994. Carbonyl assays for determination of oxidatively modified proteins. Methods in Enzymology 233, 346-357.
26. Liu SM and Eady SJ 2005. Glutathione: its implications for animal health, meat quality, and health benefits of consumers. Australian Journal of Agricultural Research 56, 775-780.
27. Liu Q, Lanari MC and Schaefer DM 1995. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 73, 3131-3140.
28. Lobley G 2003. Protein turnover, what does that mean for animal production? Canadian Journal of Animal Science 83, 327-340.
29. Malmezat T, Breuillé D, Pouyet C, Patureau Mirand P and Obled C 1998. Metabolism of cysteine is modified during the acute phase sepsis in rats. Journal of Nutrition 128, 97-105.
30. Malmezat T, Breuillé D, Capitan P, Patureau Mirand P and Obled C 2000. Glutathione turnover is increased during the acute phase of sepsis in rats. Journal of Nutrition 130, 1239-1246.
31. Maltin C, Balcerzak D, Tilley R and Delday M 2003. Determinants of meat quality: tenderness. Proceedings of the Nutrition Society 62, 337-347.
32. Marklund SL and Marklund G 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. European Journal of Biochemistry 47, 469-474.
33. Martinaud A, Mercier Y, Marinova P, Tassy C, Gatellier P and Renerre M 1997. Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems. Journal of Agriculture and Food Chemistry 45, 2481-2487.
34. Masella R, Di Benedetto R, Vari R, Filesi C and Giovannini C 2005. Novel mechanisms of natural antioxidant compounds in biological systems: involvement of glutathione and glutathione-related enzymes. Journal of Nutritional Biochemistry 16, 577-586.
35. Maynard LM, Boissonneault GA, Chow CK and Bruckner GG 2001. High levels of dietary carnosine are associated with increased concentrations of carnosine and histidine in rat soleus muscle. Journal of Nutrition 131, 287-290.
36. Mei L, Cromwell GL, Crum AD and Decker EA 1998. Influence of dietary b-alanine and histidine on the oxidative stability in pork. Meat Science 49, 55-64.
37. Mercier Y, Gatellier P, Viau M, Remignon H and Renerre M 1998. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Science 48, 301-318.
38. Mercier Y, Gatellier P and Renerre M 2004. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Science 66, 467-473.
39. Miller NJ, Rice-Evans C, Davies MJ, Gopinathan V and Milner A 1993. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science (London) 84, 407-412.
40. Moya VJ, Flores M, Aristoy MC and Toldra F 2001. Pork meat quality affects peptide and amino acid profiles during the ageing process. Meat Science 58, 197-206.
41. Nagai M, Takahashi R and Goto S 2000. Dietary restriction initiated late in life can reduce mitochondrial protein carbonyls in rat livers: western blot studies. Biogerontology 1, 321-328.
42. Pamplona R, Portero-Otin M, Requena J, Gredilla R and Barja G 2002. Oxidative, glycoxidative and lipoxidative damage to rat heart mitochondrial proteins is lower after 4 months of caloric restriction than in age-matched controls. Mechanisms of Ageing and Development 123, 1437-1446.
43. Park YJ, Volpe SL and Decker EA 2005. Quantification of carnosine in human plasma after dietary consumption of beef. Journal of Agriculture and Food Chemistry 53, 4736-4739.
44. Pennathur S, Ido Y, Heller JI, Byun J, Danda R, Pergola P, Williamson JR and Heinecke JW 2005. Reactive carbonyls and polyunsaturated fatty acids produce hydroxyl radical-like species. Journal of Biological Chemistry 280, 22706-22714.
45. Petzke KJ, Elsner A, Proll J, Thielecke F and Metges CC 2000. Long-term high protein intake does not increase oxidative stress in rats. Journal of Nutrition 130, 2889-2896.
46. Potter DW and Tran TB 1993. Apparent rates of glutathione turnover in rat tissues. Toxicology and Applied Pharmacology 120, 186-192.
47. Reznick AZ and Packer L 1994. Oxidative damage to proteins: spectrophotometric method for carbonyl assay. Methods in Enzymology 233, 357-363.
48. Rowe LJ, Maddocks KR, Lonergan SM and Huff-Lonergan E 2004a. Influence of early post-mortem protein oxidation on beef quality. Journal of Animal Science 82, 785-793.
49. Rowe LJ, Maddocks KR, Lonergan SM and Huff-Lonergan E 2004b. Oxidative environments decrease tenderization of beef steaks through inactivation of mcalpain. Journal of Animal Science 82, 3254-3266.
50. Rulquin H, Vérité R, Guinard-Flament J and Pisulewski PM 2001. Acides aminés digestibles dans l'intestin. Origines des variations chez les ruminants et répercussions sur les protéines du lait. INRA Productions Animales 14, 201-210.
51. Savary-Auzeloux I, Micol D, Dozias D and Ortigues-Marty I 2001. Oxydation des protéines hépatiques et musculaires chez le bouvillon engraissé par un régime à base d'herbe. 8èmes Rencontres Recherches Ruminants, p. 107.
52. Sewell DA, Harris RC, Marlin DJ and Dunnett M 1992. Estimation of the carnosine content of different fibre types in the middle gluteal muscle of the thoroughbred horse. Journal of Physiology 455, 447-453.
53. Stadtman ER and Levine RL 2000. Protein oxidation. Annals of the New York Academy of Sciences 899, 191-208.
54. Tamaki N, Tsunemori F, Wakabayashi M and Hama T 1977. Effect of histidine-free and -excess diets on anserine and carnosine contents in rat gastrocnemius muscle. Journal of Nutritional Science and Vitaminology 23, 331-340.
55. Tietze F 1969. Enzymatic method for quantitative determination of nanogram amounts of total and oxidized glutathione: applications to mammalian blood and other tissues. Analytical Biochemistry 27, 502-522.
56. Van Eenaeme C, Evrard M, Hornick JL, Baldwin P, Diez M and Istasse L 1998. Nitrogen balance and myofibrillar protein turnover in double muscled Belgian Blue bulls in relation to compensatory growth after different periods of restricted feeding. Canadian Journal of Animal Science 78, 549-559.
57. Van Eijk HM, Rooyakkers DR and Deutz NE 1993. Rapid routine determination of amino acids in plasma by high performance liquid chromatography with a 2-3 microns spherisorb ODS II column. Journal of Chromatography 620, 143-148.
58. Wander RC and Du SH 2000. Oxidation of plasma proteins is not increased after supplementation with eicosapentaenoic and docosahexanoic acids. The American Journal of Clinical Nutrition 72, 731-737.
59. Warner RD, Dunshea FR, Ponnampalam EN and Cottrell JJ 2005. Effects of nitric oxide and oxidation in vivo and post-mortem on meat tenderness. Meat Science 71, 205-217.
60. Wood JD and Enser M 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78, S49-S60.
61. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR and Enser M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21-32.